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Name: Cauliflower, Tomato, and Chickpea Curry
Total time: 60 min
Ingredients: 3 tablespoons plus 1 teaspoon grapeseed oil (divided); 1/2 head cauliflower (cut into bite-size pieces (about 3 heaping cups)); 21/2 cups/375 g cherry tomatoes (or regular tomatoes, sliced); Salt and freshly ground black pepper; 1 large yellow onion (chopped); 3 garlic cloves (peeled and pressed); 1 tablespoon grated fresh ginger; 4 teaspoons yellow curry powder; 2 15-ounce/425 ml cans chickpeas (about 3 cups/300 g), drained and rinsed; 2 cups/475 ml chicken or vegetable stock; 2 tablespoons unsalted butter; 3 to 5 cups/90 to 150 g baby spinach; Cooked basmati rice for serving; Fresh parsley for garnish

Cauliflower and Chickpea Curry

AmberJanuary 26, 2015Dairy-Free, Main, School Lunch Ideas, Vegan Friendly, Vegetarian Friendly2 Comments